Mushroom Saute

• 1/4 cup extra-virgin olive oil
• 1 1/2 pounds portobello mushrooms, stems removed, caps thickly sliced
• 1/2 pound white mushrooms, stems removed, caps thickly sliced
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 4 garlic cloves, chopped
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 3 tablespoons white wine or water
• 1/4 cup chopped flat-leaf parsley

1. Working in batches, in a large heavy skillet, heat some of the oil, then add some of the mushrooms.
2. Cook over high heat, without stirring, until lightly browned, about 4 minutes.
3. Transfer to a bowl.
4. In the same skillet, melt the butter.
5. Add the garlic and cook, stirring, until softened 1 to 2 minutes.
6. Stir in the cheese, wine and mushrooms, then stir in the the parsley and serve.

extravirgin olive oil, portobello mushrooms, white mushrooms, salt, unsalted butter, garlic, freshly grated parmigianoreggiano cheese, white wine, flatleaf

Taken from www.foodandwine.com/recipes/mushroom-saute (may not work)